Description
A delicious and easy recipe for Breakfast Egg Cups featuring bacon, Boursin cheese, and eggs baked in a crispy pie crust.
Ingredients
Scale
- 1 (14.1-oz) package refrigerated pie crust, thawed
- 1 lb bacon, cut in half
- 1 (5.2-oz) package Boursin garlic and herb cheese, softened
- ¼ cup grated parmesan cheese
- 12 large eggs
- salt and pepper, to taste
Instructions
- Heat the oven to 375°F. Spray a 12 cup muffin pan with nonstick cooking spray.
- Cut bacon slices in half and cook in a large skillet over medium-high heat until crispy. Drain on paper towels.
- Unroll a pie crust and trim about 1 inch per side of the edges to make an 8½-inch square, then cut the dough into 4 squares. Reroll the scraps and cut into 2 more squares. Repeat with the remaining pie crust. There will be a total of 12 squares. Tightly press the sides and bottoms of the squares into the prepared muffin cups.
- Put 3 pieces of bacon in each muffin cup. (1½ total slices)
- Spoon about 2 teaspoons of boursin cheese into each muffin, pressing it to cover the bottom. Sprinkle with grated parmesan cheese.
- Crack an egg into each muffin cup and season with salt and black pepper.
- Bake for 22 to 25 minutes, until the crust is golden brown and cooked through. Remove from the oven. Gently turn out the egg cups and sprinkle with chives.
Notes
- Ensure the bacon is crispy for the best texture.
- You can substitute the Boursin cheese with any soft cheese of your choice.
- Feel free to add vegetables such as bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 180
- Sugar: 0g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 160mg